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Legumes
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Caribbean cuisine featured kidney beans, coconut (Cocos nucifera), and thyme. Jamaicans combined these beans with rice and coconut milk. Copying Spain, Cubans made black beans with rice and pork. In the Caribbean, Mexico, Brazil, South Carolina, and Georgia, slaves ate variants of rice and legumes. Although not our primary focus, cowpeas—also known as black-eyed peas—had been a West African staple since about 3000 BCE.138 Portugal gave West Africa beans in the sixteenth century, adding another legume. Slaves employed these possibilities in the Americas, eating black beans and rice in the Caribbean whereas New Orleans, Louisiana, specialized in red kidney beans and rice. Cowpeas and rice fed South Carolinian and Georgian slaves. On the Sea Islands off the coast of South Carolina, Georgia, and Florida, the preferred cowpea was the sea island red pea.
Edible Pulses: Part of A Balanced Diet to Manage Cancer
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Vandana Garg, Kripi Vohra, Harish Dureja
Dry cowpea/V. unguiculata possess antiproliferative properties. A Bowman-Birk protease inhibitor isolated from the seeds showed cytotoxic and cyto-static effects on the MCF-7 breast cancer cells (Joanitti et al., 2010).
Future Prospects for Cereal and Legume Production
Published in Bill Pritchard, Rodomiro Ortiz, Meera Shekar, Routledge Handbook of Food and Nutrition Security, 2016
Groundnuts, which are widely grown in tropical, subtropical, and warm temperate regions, provide energy-dense and nutritious food, and are the fourth largest oilseed crop in the world. Common beans are very important in the diet of people in Latin America and East Africa because they are a source of proteins, vitamins, and minerals. Chickpea is the third most important grain legume protein source in the world, particularly in South Asia, North Africa and the Middle East. Cowpeas are the most important food legume in the dry savannas of tropical Africa, especially in West Africa where they are often grown in mixtures with millets and sorghum. Lentils are highly digestible and nutritious, and contain high levels of protein, minerals and vitamins. Lentils play a major role in the food and nutritional security of millions of people especially among low-income Asian families (Erskine et al. 2011). Lentils are grown predominantly under rain-fed conditions and on residual soil moisture under different crop production systems.
Growth responses of Clarias gariepinus fingerlings fed differently boiled periods of rubber (Hevea brasilensis) leaves-based diets
Published in Egyptian Journal of Basic and Applied Sciences, 2019
The present study showed no significant difference among the experimental diets in terms of crude protein. However, the percentage of crude fiber in each of the diets exceeded the recommended 4% as stated by Cowey [11]. According to Galtin [12], the quantity of crude fiber in the diet of fish is usually less than 7% of the fish diet to limit the amount of undigested materials entering the culture medium. A high fiber and ash content reduces the digestibility of other ingredients in the diets resulting in poor growth of the fish [13]. Despite the high levels of crude fiber in the diets than what was reported by Cowey [11], the growth of the experimental fish was not adversely affected. This might be due to the heat treatment given to the rubber leaves before inclusion into the diets. This is in agreement with the findings of Udensi et al. [14] who stated that boiling cowpea seeds in water for 15 to 45 min reduced the anti-nutritional factors. In addition, Bell et al. [15] stated that cooking renders feedstuffs more palatable, digestible and also destroys bacteria at the same time the fiber shrinks, becomes loose and softens. Similarly, Wang et al. [16] stated that boiling and soaking resulted in the reduction of anti-nutrients present in flours made from different lentil varieties. Khattab et al. [17] concluded that there can be a complete removal of trypsin inhibitor activity for pea seeds via toasting or boiling.
The Effect of Soy Nut Compared to Cowpea Nut on Body Weight, Blood Cells, Inflammatory Markers and Chemotherapy Complications in Children with Acute Lymphoblastic Leukemia: A Randomized Controlled Clinical Trial
Published in Nutrition and Cancer, 2018
Narges Ramezani, Alireza Moafi, Azadeh Nadjarzadeh, Saeed Yousefian, Nahid Reisi, Amin Salehi-Abargouei
As revealed in Table 1, there was no statistically significant difference between the intervention and control group regarding the energy, carbohydrate, fat, protein, calcium, sodium, potassium, iron, zinc, vitamin B1, vitamin B2, vitamin B6, and vitamin C intake and also physical activity level at baseline. Moreover, none of these parameters showed significant change before and after intervention in the cowpea group. The mean energy, calcium, iron, vitamin B1, vitamin B2 and protein intake and physical activity significantly increased in the soy nut group (P < 0.05). In addition, there was a significant difference in the mean change of energy, calcium, and protein intake and physical activity of participants between the soy nut and the cowpea groups (P < 0.05).
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
Although cassava have poor baking quality and some alternatives have been developed to overcome this problem. Wheat gluten viscoelasticity and interaction with protein with other components possess beneficial effect on loaf volume (Panghal et al.2006). Addition of egg white and extra virgin olive to the cassava bread formulation showed significant improvement in loaf volume with a softer texture, a more regular crumb structure and reduced gumminess, as compared with pure cassava bread (Pasqualone et al.2010). Olapade and Adeyemo (2014) made cookies from blends of wheat, cassava, and cowpea flours in different proportions (100/0/0, 0/100/0, 30/50/20, 35/35/30, 20/70/10, and 0/80/20). An increase in the level of cowpea enhances the protein content of the composite flour but increase in cassava proportion reduces the protein content of the composite. The overall acceptability of the cookies from the composite flours was not significantly different from that made from 100% wheat flour as control (Olapade and Adeyemo 2014). Chinma and Gernah (2007) prepared cookies from composite of cassava flour, soybean and moderately ripe mango fruits. Cookies of different proportions of cassava, soybean and mango where prepared (100/0/0, 80/10/10, 70/15/15, 60/20/20, 50/25/25) and 100% wheat flour cookies were used as control. The cookies were higher in protein, ash, fat, energy, and β-carotene when levels of soybean and mango flours are increased in the composite while crude fiber and carbohydrate are decreased. The rating in terms of internal crumb color, surface color, flavor, and overall acceptability was found to be good enough and this method can be a good approach for gluten intolerants and people suffering from celiac disease (Chinma and Gernah 2007).